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At a glanceA hot Chinese dish with a chilli heat, refreshing ginger flavours and warm, rounded aromas of garlic. With an aroma typical of the Orients, this dish provides not only a lovely Chinese meal, but an aromatic atmosphere to match.Cooking instructions1 Packet Szechuan Hot & Sour Soup SpicePaste; 1 tbsp Vegetable oil; 100g (3.5 oz) Boneless chicken breast meat, cut into thin strips; 880ml (4 cups) Water or chicken broth; 70 g (2.5 oz) Mixed vegetables, finely chopped; 2 tbsp Cornstarch; 2tbs Water; 1 Egg, beaten; Chopped spring onions as garnish.1. Heat oil in saucepan on Medium heat. Add meat; stir fry for 1 minute. 2. Add water or chicken broth and SpicePaste, stir well and bring to the boil. Add mixed vegetables. 3. Mix cornstarch with 2 tbsp water until smooth; add into the soup. Simmer for 3 minutes. Gradually stir in egg. Garnish and serve hot. Variations - Prawns, squid or cubed fish fillet may be used instead of chicken. For a vegetarian soups, use tofu, black fungus (wood ear) and mushroom. Asian Home Gourmet SpicePastes© are different from dehydrated and powdered mixes. They chop and grind fresh herbs and spices together until their juices and natural oils form a paste. | Ingredients
Weight: 50g |
